RAINBOW RAW AND ROASTED SUCCOTASH SALAD
Prepare dinner: 20 Minutes
-1 head dino kale shredded
-1/2 bag arugula
-2 candy potatoes cubed
-1 cup frozen candy corn
-2 persian cucumbers
-1 can black eyed peas, rinsed and drained
-2 limes, 2 Tbsp olive oil, salt, black pepper and crimson pepper flakes to style
The right way to:
-roast cubed candy potatoes tossed in olive oil, salt and pepper at 425 for 20 minutes
-defrost frozen corn on sheet pan for 10 minutes at 425
-chop your kale, cukes and tomatoes
-arrange artfully and squeeze limes, drizzle oil and copious pepper.
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